With 25 years experience in farming Tinta de Toro, Lalo Antón and viticulturist Javier Vicente have begun to discern that certain plots of their 20 hectare vineyard in Toro produce lower yields and smaller bunches of grapes. From these plots a selection is made to create Vetus. It is harvested by hand and destemmed like Flor de Vetus, but is selectively and partially crushed before fermentation in temperature controlled stainless steel tanks. The inclusion of whole berries during fermentation allows for a softer extraction of tannins that are a result of the low yields.
